Prepare Village Tavern Curry Stock according to the recipe linked to in the Box below. Set aside.

Pour butter into a large stock pot. Place over medium heat.

When butter has melted and is hot (do not burn), add couscous. Stir to coat for 2 minutes.

In another stock pot, bring curry stock to a boil (Note - It is very important to only add hot stock to couscous).

Add hot curry stock to couscous in 1 cup portions, allowing couscous to absorb each portion before adding the next. Season with 1/2 of the salt and pepper when you add the first and last batch of curry stock. After adding the last portion, leave the mixture creamy.

Stir in olive oil.

Serve warm.